In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Croutons are most commonly flavored with parmesan and oregano, but in this heat, I wanted something lighter. These are made with some citrus and fresh dill, resulting in a very distinctive crouton that really brightens an ordinary salad.
After experimenting with Almond Crunch French Toast last week, I mentioned that I’d post up the recipe this weekend, after some minor adjustments. Here it is! I used Challah this week and Chinese Bakery Bread last week. Both are good: Challah will be a bit softer, Chinese Bakery Bread a bit more dense and firm. I wrote 13 ounces of Challah but it’s just however many 1″ slices fit into a 9X13 pan, snuggly. See Pic.
